Nose: Fruity and dynamic, rather dry. Cedar, wood chips, port, raisins, blood oranges, grapefruit, red apples, caramel, maple syrup, banana bread, mild rye, and Angostura bitters.
Palate: Quick arrival with a velvety mouthfeel. Salt, citrus, gentle rye, sangria, ginger ale, sultanas, maple, butterscotch, and blood oranges. Much juicier than the dry nose suggested.
Finish: That juicy sultana note persists. There’s also caramel, licorice, hints of oak, maple, bitter coffee, butterscotch, and a faint, lingering citrus note. Pleasant, but a bit short-lived.
Thoughts: This is a hard whisky to peg. I never know which flavour will dominate my next sip. It seems to jump randomly between sultanas, caramel, wood, and citrus. Each of these flavours is nice on its own, but the overall effect is confused. Also, the finish is nice, but short. This does have a pleasant rye character, and I quite like the mouthfeel. But the wine finish doesn’t seem to match the whisky, and I don’t find it very balanced. I think I’d prefer this without the finish, actually.